Imagine slicing into a dessert that’s blissfully rich, silky smooth, and a showstopper at every gathering. That’s exactly what you get with this Dark Chocolate Tart—a decadent treat that’s as impressive as it is effortless. There’s something magical about the way dark chocolate melts into a creamy ganache, nestled in a buttery cookie crust and crowned with sea salt and a kiss of dulce de leche. I first discovered this recipe on a rainy Sunday, searching for a quick but luxurious dessert to lift our spirits. It became a family favorite overnight. Best of all, this tart comes together with minimal prep and no fancy equipment, making it perfect even for baking novices! If you’re already a fan of my Ultimate Chocolate Chip Cookies, you’ll adore this grown-up, sophisticated cousin. Get ready to wow your friends and family with a dessert that looks bakery-perfect but takes hardly any time at all.
What is Dark Chocolate Tart?
Let’s talk about the superstar of today’s dessert table: Dark Chocolate Tart. Why call it a tart and not cake or pie, you ask? Because “tart” just sounds a little more sophisticated, doesn’t it? And with a treat this luscious, it deserves a title to match. I like to joke that if a brownie and a cheesecake got together on a romantic date, their lovechild would be this tart—intense, creamy, and totally irresistible. Plus, as they say, the way to anyone’s heart is through their stomach, and this indulgent chocolate treat proves that rule every single time. Are you ready to fall in love at first bite? Let’s dive right in and make your kitchen smell like pure chocolate heaven!
Why You’ll Love This
There’s so much to adore about this Dark Chocolate Tart! First, the star of the show is the dark chocolate ganache filling—it’s glossy, melts in your mouth, and balances perfectly with a crunchy, buttery crust. Making this marvel at home saves you a bundle compared to bakery prices, especially when you realize how simple the ingredients are. What really puts this tart over the top are the finishing touches: a sprinkle of Maldon sea salt and a drizzle of dulce de leche, adding touches of creamy caramel and bursts of salt that make every bite pop. If you love the Chocolate Ganache Brownies featured elsewhere on my blog, you’ll love how this tart takes those same flavors into a more elegant direction. What are you waiting for? Grab your favorite chocolate and treat yourself to a dessert that’s as easy as it is unforgettable.
How to Make
Quick Overview
What makes this Dark Chocolate Tart so amazing is how simple and quick it is to prepare—without compromising on flavor or texture. The cookie crumb crust comes together in minutes, and the no-bake ganache filling means you spend less time in the kitchen and more time enjoying. With only about 20 minutes of prep (plus a little chill time), you’ll have a bakery-worthy tart ready to serve. Whether you’re a dessert pro or a novice, you’ll be amazed by the rich, creamy filling and golden crust that are pure chocolate bliss!
Ingredients
1 1/2 cups cookie crumbs (use sugar cookies, graham crackers, digestive biscuits, or your favorite)
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
12 ounces good quality dark chocolate, finely chopped
8.5 ounces (1 cup) heavy whipping cream
4 tablespoons unsalted butter, room temperature, broken into pieces
Maldon sea salt flakes, for topping
Dulce de leche, for drizzling
Directions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the cookie crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a tart pan to form the crust. Use the bottom of a glass or measuring cup to compact the crust for a smooth finish.
- Bake the crust for 10 minutes or until just set. Let it cool completely.
- In a small saucepan, gently heat the heavy whipping cream over medium heat until it just begins to simmer—do not let it boil.
- Remove the pan from the heat and add the finely chopped dark chocolate. Let sit for one minute, then stir until smooth and fully melted.
- Add the room temperature butter to the chocolate mixture and stir until completely incorporated and glossy.
- Pour the chocolate ganache into the cooled tart crust, spreading it evenly with a spatula.
- Sprinkle the top with Maldon sea salt flakes and drizzle with dulce de leche as generously as you wish.
- Refrigerate the tart until set, at least 2 hours. Slice and serve chilled. Enjoy!
What to Serve With
This Dark Chocolate Tart is a standout on its own, but you can impress even further by pairing it with a couple of simple accompaniments. Fresh berries like raspberries or strawberries add a tart, juicy contrast to the deep chocolate flavor. If you’re serving to a crowd, a dollop of lightly whipped cream or a scoop of vanilla ice cream creates a delightfully creamy counterpoint. For drinks, try a cup of strong espresso, your favorite hot coffee, or a glass of port or dessert wine for an extra-special finish. These pairings make your tart the star of a truly memorable dessert spread!
Top Tips for Perfecting
To make your Dark Chocolate Tart truly outstanding, keep these expert tips in mind. First, use the best quality chocolate you can find—it makes all the difference in flavor and texture. If you’re out of graham crackers, try digestive biscuits or even chocolate wafers for a twist. Want to go gluten-free? Use gluten-free cookies for the crust. Be sure not to overheat the cream; you want tiny bubbles at the edges, not a rolling boil. Allow the tart to set fully in the fridge for clean, beautiful slices. Lastly, don’t skip the sea salt and dulce de leche—they elevate the tart from good to next-level delicious! If you run short on time, skip the drizzle and just sprinkle with a touch of cocoa powder or powdered sugar for a still-stunning finish.
Storing and Reheating Tips
To store leftover tart, cover it lightly with plastic wrap and keep it in the refrigerator for up to four days. For the freshest flavor and best texture, let slices sit at room temperature for 10–15 minutes before serving. If you plan to prep ahead or have extra, this tart freezes beautifully. Simply wrap individual slices in plastic wrap and place in an airtight container in the freezer; they’ll keep for up to three months. When ready to enjoy, thaw overnight in the fridge or at room temperature for about 30–45 minutes. Avoid reheating in the microwave, as it can affect the ganache texture.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! The tart will be sweeter and creamier—just make sure to use high-quality chocolate for best results.
Can I make this tart gluten-free?
Yes! Substitute with your favorite gluten-free cookies for the crust and ensure all ingredients are gluten-free.
What if I don’t have a tart pan?
No tart pan? Use a pie dish or even a springform cake pan—the result will still be delicious.
How do I prevent the ganache from splitting?
Be sure your cream isn’t too hot before pouring it over the chocolate, and always stir gently until smooth.
What’s the best way to cut clean slices?
For picture-perfect slices, dip your knife in hot water and wipe clean between cuts. This helps you get smooth, clean edges every time.
Conclusion
This Dark Chocolate Tart is proof that you don’t need fancy equipment or hours in the kitchen to create an unforgettable dessert. With its rich, glossy ganache, crisp cookie crust, and an irresistible combination of sea salt and dulce de leche, it’s guaranteed to steal the spotlight at your next gathering. Whether you’re new to baking or a seasoned pro, this recipe is straightforward, budget-friendly, and sure to impress. Try it today and discover just how easy it is to bring a little chocolate magic into your home. And don’t forget to check out my other chocolatey favorites for more sweet inspiration!
Dark Chocolate Tart
Equipment
- Tart Pan
- Mixing Bowl
- Saucepan
Ingredients
Crust Ingredients
- 1.5 cups cookie crumbs Use sugar cookies, graham crackers, or digestive biscuits.
- 6 tablespoons unsalted butter Melted.
- 0.25 cup granulated sugar
Filling Ingredients
- 12 ounces dark chocolate Finely chopped, good quality.
- 8.5 ounces heavy whipping cream
- 4 tablespoons unsalted butter Room temperature, broken into pieces.
Toppings
- Maldon sea salt flakes For topping.
- Dulce de leche For drizzling.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the cookie crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a tart pan to form the crust. Use the bottom of a glass or measuring cup to compact the crust for a smooth finish.
- Bake the crust for 10 minutes or until just set. Let it cool completely.
- In a small saucepan, gently heat the heavy whipping cream over medium heat until it just begins to simmer—do not let it boil.
- Remove the pan from the heat and add the finely chopped dark chocolate. Let sit for one minute, then stir until smooth and fully melted.
- Add the room temperature butter to the chocolate mixture and stir until completely incorporated and glossy.
- Pour the chocolate ganache into the cooled tart crust, spreading it evenly with a spatula.
- Sprinkle the top with Maldon sea salt flakes and drizzle with dulce de leche as generously as you wish.
- Refrigerate the tart until set, at least 2 hours. Slice and serve chilled. Enjoy!